Think of it as Norwegian-style porchetta. On our show from Brumunddal we visited a pig-farm, where the kind hostess, Ingerine Amundsen, cooked lovely Italian-inspired food with local ingredients. I wanted to show how the same ingredients – plus unripe apples from the garden – could be used to make a dish that was just as good, but with Norwegian flavors.
- 1 Rub pork belly with 2-3 teaspoons salt. Place on a deep plate, wrap with plastic foil and refrigerate overnight.
- 2 Preheat oven to 400 F/ 200 C.
- 3 Combine dill, fennel, fennel seeds, caraway, minced meat and 1 teaspoon salt. Grate the yellow apple and mix with meat mixture.
- 4 Take out the pork belly. Place the meat mixture in one cylinder the middle, wrap the pork belly around it, and tie it up with string. Place the meat in a large oven-proof dish. After 15 minutes, reduce heat to 300 F/ 150 C. Bake for 1 1/2 hour.
- 5 Juice the unripe apple.
- 5 Add the root vegetables and potatoes, and half the juiced apple (or apple cider vinegar) to the oven-proof dish. Season with salt and pepper. Increase the temperature the 350 F/ 175 C. Bake for 45 minutes, until the vegetables are cooked through. Add more unripe apple juice or vinegar to taste.